Fish Broth |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 cups (3 L) | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 lbs/1 kg fish heads and bones, rinsed (white fleshed fish, gills removed) | 12 cups/3 L water | 1 large onion, unpeeled, sliced in rings |
| 2 cloves garlic, halved | 2 carrots, peeled and sliced | 2 stalks celery and leaves, chopped |
| 2 leeks, white parts only, sliced | 1/2 cup/125 ml chopped fresh parsley (leaves and stems) | 1-1/2 tsp/7 ml salt |
| 1/4 tsp/2 ml granulated sugar | 8 peppercorns | 1 bay leaf |
| 1 1-inch (2.5 cm) strip lemon zest | ||
| 1 | In a large stockpot or Dutch oven, add water to cover fish. Add onion, garlic, carrots, celery, leeks, parsley, salt, sugar, peppercorns, bay leaf and lemon zest. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Taste after 30 minutes and adjust seasoning if required. |
| 2 | Remove fish heads and bones. Strain stock through a sieve lined with cheesecloth, discarding solids. Allow stock to cool, then refrigerate. Portion stock in 2-1/2 to 3-cup (625 to 750 ml) portions for use in fish or seafood fondues (do not use for other foods). Freeze if desired. |